Soft & Spicy Gingersnap Cookies Recipe

Name: Soft & Spicy Gingersnap Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups flour; ½ teaspoon baking soda; ¼ teaspoon salt; 2 tablespoons ginger; 1 tablespoon allspice; 1 tablespoon clove; 1 ¼ cups dark brown sugar; ¼ cup sugar; ¾ cup butter, softened; 1 egg; ¼ cup molasses; 1 tablespoon crystallized ginger, diced

Servings: persons

2 ½ cups flour
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons ginger
1 tablespoon allspice
1 tablespoon clove
1 ¼ cups dark brown sugar
¼ cup sugar
¾ cup butter, softened
1 egg
¼ cup molasses
1 tablespoon crystallized ginger, diced

1
Preheat oven to 300F.
2
Sift together the flour, baking soda, ginger, allspice, and cloves.
3
In another bowl cream together the sugars and butter
4
Add egg, molasses and crystallized ginger and beat at medium speed for 2 minutes.
5
Add the flour mixture to the wet ingredients and mix until just blended.
6
Cover dough and chill for at least 30 minutes.
7
Lightly spray baking sheet with cooking spray.
8
Spoon balls of dough and roll in sugar.
9
Bake for 20 minutes.
10
Transfer cookies to another surface to cool.

933

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ½ cups flour, ½ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons ginger, and more.

Yes, Soft & Spicy Gingersnap Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Soft & Spicy Gingersnap Cookies

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